Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Oyster Po Boy


You'll need

  Oyster Po Boy 24 Pacific oysters, shucked 3 eggs, lightly whisked 85 gm (½ cup) fine yellow cornmeal 85 gm (½ cup) coarse yellow cornmeal For deep frying: peanut oil 4 long bread rolls 8 leaves of butter lettuce 2 vine-ripened tomatoes, thinly sliced To serve: lemon wedges   Tartare sauce 1 egg yolk 1 tbsp lemon juice 250 ml (1 cup) sunflower oil 2 tbsp small salted capers, rinsed 5 cornichons, finely chopped ½ red onion, finely chopped ¼ cup finely chopped flat-leaf parsley

Method

  • 01
  • For tartare sauce, whisk together egg yolk and lemon juice until frothy. Whisking continuously, add oil in a thin, steady stream until emulsified, then season to taste with sea salt and freshly ground black pepper. Stir through remaining ingredients and refrigerate until required.
  • 02
  • Remove oysters from shell and pat dry with absorbent paper. Season whisked eggs with sea salt and freshly ground black pepper. Combine cornmeals on a plate and season to taste. Dip oysters in egg, then coat with cornmeal. Heat oil in a large deep saucepan or deep fryer to 180C. Fry oysters in batches for 3-4 minutes or until golden, then drain on an absorbent paper-lined plate.
  • 03
  • Halve bread rolls and spread with tartare sauce. Top with lettuce, tomatoes, fried oysters and enclose. Serve with lemon wedges.

While oysters, mussels and scallops receive their fair share of attention, there's a bevy of other shellfish, too, such as pippies, cockles and clams, which promise plenty of pleasure on the plate. These daintier varieties, along with mussels, should be purchased alive. You can check their condition by tapping any open shells - they should close immediately. They're sometimes sold sandless (that is, purged of sand), but if they're not, you'll need to purge them. Do this by soaking in salted cold water for about an hour. Discard any shells that don't open during cooking. While fresh scallops are available to restaurants, they're harder for home cooks to lay their hands on. Look for examples with plump flesh and always buy them fresh rather than frozen. If you can't find shellfish at your local market or fishmonger, give your local Chinatown a go.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pale ale.

Featured in

Aug 2007

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